33+ Irresistible Gluten-Free Breakfast Bake Recipes for a Healthier Morning

Starting your day off right is essential, and a healthy breakfast is key to providing the energy and nutrients your body needs to fuel through the morning.

However, finding a breakfast that is both delicious and gluten-free can be a challenge.

Whether you’re gluten intolerant or simply prefer gluten-free options, breakfast bakes are the perfect solution to this dilemma.

Packed with nutritious ingredients and a variety of flavors, gluten-free breakfast bakes offer something for everyone.

In this article, we’ve gathered 33+ gluten-free breakfast bake recipes that are easy to prepare, full of flavor, and perfect for any occasion.

From sweet and fruity to savory and satisfying, you’ll find the perfect bake to suit your taste preferences.

These recipes are designed to help you enjoy a wholesome, gluten-free breakfast without compromising on taste or texture.

33+ Irresistible Gluten-Free Breakfast Bake Recipes for a Healthier Morning

Gluten-free breakfast bakes are a fantastic way to kickstart your day. They’re versatile, easy to make, and packed with the nutrients your body needs to thrive.

With so many delicious options to choose from, you can easily switch up your breakfast routine and explore new flavors every day.

Whether you’re looking for something sweet, savory, or a combination of both, these 33+ gluten-free breakfast bake recipes have got you covered.

So go ahead, preheat that oven, and get baking! Your mornings are about to get a whole lot tastier and healthier.

Cheesy Veggie Gluten-Free Breakfast Bake

Looking for a delicious and hearty breakfast that’s both gluten-free and packed with nutrients?

This cheesy veggie breakfast bake is the perfect choice! Loaded with colorful vegetables, eggs, and gooey cheese, this dish is not only healthy but also incredibly satisfying.

It’s a great make-ahead option for busy mornings or a delightful weekend brunch with family.

Ingredients:

• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup chopped spinach
• ½ cup diced bell peppers (any color)
• ½ cup cherry tomatoes, halved
• ½ cup shredded cheddar cheese
• ½ cup crumbled feta cheese
• 1 cup cooked and diced potatoes
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and oregano until well combined.
3. Add the chopped spinach, bell peppers, cherry tomatoes, cheddar cheese, and feta cheese to the egg mixture. Stir to distribute the ingredients evenly.
4. Spread the cooked potatoes evenly at the bottom of the greased baking dish.
5. Pour the egg mixture over the potatoes, ensuring all the vegetables are spread out evenly.
6. Bake for 30–35 minutes or until the center is set and the edges turn golden brown.
7. Let it cool slightly before slicing. Serve warm and enjoy!

This gluten-free breakfast bake is a fantastic way to start your day with a nutritious meal.

The combination of eggs, cheese, and fresh vegetables provides a well-balanced breakfast that keeps you full and energized.

Plus, it’s an excellent way to use up any leftover veggies in your fridge!

Sweet Potato and Sausage Gluten-Free Breakfast Bake

If you love a breakfast that’s both savory and slightly sweet, this sweet potato and sausage bake is a must-try!

The natural sweetness of the sweet potatoes pairs beautifully with the smoky flavor of the sausage, while the eggs bring everything together into a deliciously comforting dish.

This recipe is also great for meal prep, ensuring you have a wholesome breakfast ready to go throughout the week.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 teaspoon dried thyme
• ½ pound gluten-free sausage (turkey or pork), cooked and crumbled
• 6 large eggs
• ½ cup milk (dairy or non-dairy)
• ½ cup shredded mozzarella cheese
• ¼ cup chopped green onions

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, pepper, paprika, and thyme. Spread them evenly in the baking dish.
3. Roast the sweet potatoes in the oven for 15 minutes until they start to soften.
4. Meanwhile, cook the sausage in a skillet over medium heat until browned and fully cooked. Drain any excess grease.
5. In a separate bowl, whisk together the eggs and milk.
6. Once the sweet potatoes are ready, spread the cooked sausage over them in the baking dish.
7. Pour the egg mixture over the sausage and sweet potatoes, then sprinkle shredded mozzarella cheese on top.
8. Bake for 25–30 minutes or until the eggs are fully set.
9. Garnish with chopped green onions before serving.

This sweet potato and sausage breakfast bake is a satisfying and nutrient-rich option that combines protein, fiber, and delicious flavors.

It’s the perfect make-ahead dish for a stress-free morning and can be easily customized with your favorite ingredients.

Banana Oatmeal Gluten-Free Breakfast Bake

Craving something naturally sweet and wholesome for breakfast? This banana oatmeal breakfast bake is a perfect solution!

Made with simple, nutritious ingredients, this gluten-free dish is soft, warm, and comforting.

It’s naturally sweetened with ripe bananas and honey, making it a healthier alternative to traditional baked goods.

Plus, it’s great for meal prep and can be enjoyed hot or cold!

Ingredients:

• 2 ripe bananas, mashed
• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• ½ cup chocolate chips or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, mix together the mashed bananas, oats, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the milk, egg, honey (or maple syrup), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Stir in chopped nuts and chocolate chips or raisins if using.
6. Transfer the mixture to the prepared baking dish and spread it evenly.
7. Bake for 30–35 minutes or until the top is golden and the oatmeal is set.
8. Let it cool slightly before slicing and serving.

This banana oatmeal breakfast bake is a fantastic gluten-free option that feels like a treat while still being healthy.

It’s packed with fiber, natural sweetness, and comforting flavors that make mornings more enjoyable.

Serve it warm with a drizzle of honey or a scoop of yogurt for an extra delicious touch!

Spinach and Mushroom Gluten-Free Breakfast Bake

This spinach and mushroom breakfast bake is a delicious, protein-packed way to start your morning.

The combination of earthy mushrooms, fresh spinach, and creamy eggs creates a satisfying dish that’s both nutritious and flavorful. It’s perfect for meal prepping or serving at a weekend brunch, and it’s completely gluten-free!

Ingredients:

• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• 6 large eggs
• ½ cup milk (dairy or non-dairy)
• ½ cup shredded Swiss or mozzarella cheese
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the mushrooms and sauté until they soften, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
3. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
4. Stir in the sautéed mushrooms and spinach, then mix in the shredded cheese.
5. Pour the mixture into the prepared baking dish.
6. Bake for 25–30 minutes, or until the eggs are set and the top is slightly golden.
7. Let cool for a few minutes before slicing and serving.

This spinach and mushroom breakfast bake is a simple yet flavorful dish that’s packed with nutrients.

It’s a great way to get your greens in first thing in the morning, and the cheesy, eggy goodness makes it feel indulgent while still being healthy!

Apple Cinnamon Gluten-Free Breakfast Bake

If you love warm, comforting flavors in the morning, this apple cinnamon breakfast bake is for you!

Made with gluten-free oats, fresh apples, and cozy spices, this bake tastes like a slice of apple pie but in a healthier, more wholesome form.

It’s naturally sweetened and perfect for meal prep, making your mornings much easier.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 large apple, peeled and diced
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, whisk together the milk, egg, honey (or maple syrup), and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, then fold in the diced apples and nuts.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake for 30–35 minutes or until the top is golden brown and the oatmeal is set.
7. Let cool for a few minutes before slicing and serving.

This apple cinnamon breakfast bake is like a warm hug in the morning! It’s naturally sweet, full of fiber, and perfect for a grab-and-go meal. Enjoy it on its own or with a spoonful of yogurt for extra creaminess.

Zucchini and Cheese Gluten-Free Breakfast Bake

Looking for a delicious way to incorporate more veggies into your breakfast?

This zucchini and cheese breakfast bake is the answer! With shredded zucchini, eggs, and a blend of cheeses, this dish is light, fluffy, and packed with flavor.

It’s an easy, nutritious option for busy mornings or a lazy weekend brunch.

Ingredients:

• 2 medium zucchinis, shredded and drained
• 6 large eggs
• ½ cup milk (dairy or non-dairy)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ½ cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
3. In a large bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning.
4. Stir in the shredded zucchini, cheddar cheese, and parmesan cheese.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake for 25–30 minutes or until the eggs are set and the top is golden.
7. Let cool slightly before slicing and serving.

This zucchini and cheese breakfast bake is an excellent way to start your day with a healthy dose of vegetables.

The cheesy goodness combined with tender zucchini makes it both satisfying and nutritious.

Plus, it’s a great way to use up any extra zucchini you have in your kitchen!

Bacon and Avocado Gluten-Free Breakfast Bake

This bacon and avocado breakfast bake is a savory, satisfying dish that combines crispy bacon with creamy avocado and eggs.

The rich flavors and healthy fats make it a filling and delicious way to start your day.

It’s perfect for a weekend brunch or a make-ahead meal for busy mornings, and best of all, it’s gluten-free!

Ingredients:

• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 6 strips of bacon, cooked and crumbled
• 1 avocado, peeled and diced
• ½ cup shredded cheddar cheese
• ¼ cup chopped green onions (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
3. Stir in the crumbled bacon, diced avocado, and shredded cheese.
4. Pour the egg mixture into the prepared baking dish, spreading it evenly.
5. Bake for 25–30 minutes or until the eggs are set and the top is slightly golden.
6. Let cool for a few minutes, then slice and garnish with chopped green onions if desired.

This bacon and avocado breakfast bake is the ultimate comfort food for a gluten-free breakfast.

The crispy bacon and creamy avocado pair beautifully with the eggs and cheese, making it a flavorful and filling dish.

It’s perfect for anyone craving a hearty, protein-packed start to the day!

Tomato Basil Gluten-Free Breakfast Bake

If you love the combination of fresh tomatoes and fragrant basil, this gluten-free breakfast bake is a must-try!

With eggs, fresh herbs, and a little bit of cheese, this dish has all the flavors of a Caprese salad in a savory breakfast form. It’s easy to prepare and perfect for those who prefer a lighter, veggie-packed start to their day.

Ingredients:

• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried basil (or fresh basil, chopped)
• 1 cup cherry tomatoes, halved
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and dried basil until smooth.
3. Add the halved cherry tomatoes and mozzarella cheese, stirring gently to combine.
4. Pour the egg mixture into the greased baking dish and spread it evenly.
5. Sprinkle the grated parmesan cheese on top and bake for 25–30 minutes, or until the eggs are set and the top is golden.
6. Let it cool for a few minutes, then slice and serve.

This tomato basil breakfast bake is light yet full of flavor, making it a perfect gluten-free option for those who love fresh, summery dishes.

The tomatoes add juiciness, while the mozzarella and parmesan bring a delicious creaminess to the dish. It’s a wonderful way to enjoy a veggie-packed breakfast!

Peach and Almond Gluten-Free Breakfast Bake

For a sweet and wholesome breakfast, this peach and almond bake is an excellent choice.

The combination of juicy peaches, crunchy almonds, and oats creates a delicious, naturally sweetened gluten-free breakfast that feels like a treat. It’s perfect for anyone craving a fruity start to the day without compromising on nutrition.

Ingredients:

• 2 ripe peaches, peeled and sliced
• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ½ cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, whisk together the milk, egg, honey (or maple syrup), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring until well combined.
5. Gently fold in the sliced peaches, then transfer the mixture into the prepared baking dish.
6. Sprinkle the sliced almonds on top.
7. Bake for 30–35 minutes, or until the top is golden and the bake is set.
8. Let it cool for a few minutes before slicing and serving.

This peach and almond breakfast bake is a delightful way to enjoy a gluten-free breakfast with the natural sweetness of peaches and the crunch of almonds.

The oats add a comforting texture while the honey or maple syrup provides a touch of sweetness without being overpowering. It’s perfect for a refreshing, healthy start to your day!

Carrot Cake Gluten-Free Breakfast Bake

This carrot cake breakfast bake is a deliciously healthy way to enjoy the flavors of a classic carrot cake, without the gluten or guilt!

With shredded carrots, warm spices, and a touch of sweetness, this bake is a fantastic breakfast option that feels like dessert. It’s naturally sweetened and packed with nutrients, making it a perfect start to your day.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 ½ cups milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1 cup shredded carrots
• ½ cup raisins (optional)
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup shredded coconut (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, milk, vanilla extract, and maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the shredded carrots, raisins, nuts, and shredded coconut.
6. Pour the mixture into the prepared baking dish and spread it out evenly.
7. Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.
8. Let cool slightly before slicing and serving.

This carrot cake breakfast bake brings all the delicious flavors of carrot cake to your morning without the heaviness of traditional cake.

Packed with fiber, healthy fats, and natural sweetness, it’s the perfect gluten-free breakfast to kick-start your day in a flavorful and satisfying way!

Coconut Mango Gluten-Free Breakfast Bake

Transport yourself to a tropical paradise with this coconut mango breakfast bake!

The sweet mango and creamy coconut create a tropical flavor combination that’s both refreshing and indulgent.

This gluten-free bake is an excellent option for a light yet satisfying breakfast or brunch, offering a perfect balance of fruity sweetness and rich coconut flavor.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups coconut milk (canned or beverage-style)
• 2 large eggs
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ½ cup unsweetened shredded coconut
• ¼ cup chopped almonds or cashews (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large mixing bowl, combine the oats, cinnamon, ginger, baking powder, and salt.
3. In another bowl, whisk together the coconut milk, eggs, honey (or maple syrup), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the diced mango and shredded coconut.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Sprinkle chopped almonds or cashews on top if using.
8. Bake for 30–35 minutes, or until the top is golden and the bake is set.
9. Allow to cool for a few minutes before slicing and serving.

This coconut mango breakfast bake brings tropical vibes to your morning, providing a perfect balance of sweet, creamy, and crunchy textures.

It’s a delicious and nutrient-rich breakfast option that will leave you feeling energized and satisfied all day long!

Blueberry Lemon Gluten-Free Breakfast Bake

This blueberry lemon breakfast bake combines the tangy brightness of lemon with the sweet juiciness of blueberries, making it a refreshing and flavorful way to start your morning.

It’s gluten-free, packed with antioxidants, and perfectly sweetened for a healthy breakfast that feels indulgent.

The zesty lemon adds a lovely touch of freshness, making it an ideal spring or summer breakfast treat.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups milk (dairy or non-dairy)
• 2 large eggs
• 2 tablespoons maple syrup or honey
• 1 cup fresh or frozen blueberries
• 1 tablespoon fresh lemon juice
• 2 tablespoons coconut flour (optional, for extra texture)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the oats, baking powder, salt, and lemon zest.
3. In another bowl, whisk together the milk, eggs, vanilla extract, and maple syrup (or honey).
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the blueberries and lemon juice.
6. If using, stir in the coconut flour to thicken the mixture slightly.
7. Pour the mixture into the prepared baking dish and spread evenly.
8. Bake for 30–35 minutes, or until the top is golden and the center is set.
9. Let cool for a few minutes before slicing and serving.

This blueberry lemon breakfast bake is a refreshing and light gluten-free option that offers a burst of fruit flavor in every bite.

With the tangy lemon and sweet blueberries, it’s perfect for those who want a light but satisfying breakfast.

The oats provide a great base for this nutrient-packed dish, making it a wholesome and delicious way to start your day!

Pumpkin Spice Gluten-Free Breakfast Bake

Embrace the cozy flavors of fall all year round with this pumpkin spice breakfast bake!

Packed with warm spices like cinnamon, nutmeg, and ginger, this gluten-free bake brings all the comforting flavors of pumpkin pie into a healthy breakfast dish.

It’s perfect for a seasonal treat or any time you want to add a little spice to your morning.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups milk (dairy or non-dairy)
• 2 large eggs
• 1 cup canned pumpkin puree
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• ½ cup chopped pecans or walnuts (optional)
• ¼ cup raisins or dried cranberries (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the oats, cinnamon, nutmeg, ginger, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, pumpkin puree, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chopped nuts and raisins or dried cranberries if using.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 30–35 minutes or until the top is golden and the center is set.
8. Allow to cool slightly before slicing and serving.

This pumpkin spice breakfast bake is a perfect blend of cozy and healthy.

The combination of pumpkin, warm spices, and oats creates a hearty, nutrient-packed dish that’s perfect for a comforting breakfast. It’s an easy way to enjoy the flavors of fall all year long!

Strawberry Coconut Gluten-Free Breakfast Bake

Bright, sweet strawberries and rich coconut come together in this deliciously tropical breakfast bake.

With the added benefits of oats and a touch of honey, this gluten-free bake makes for a light yet satisfying start to the day. It’s a great way to enjoy a fruity and refreshing breakfast while still keeping things healthy.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 ½ cups coconut milk (or other milk of choice)
• 2 large eggs
• 2 tablespoons honey or maple syrup
• 1 cup fresh or frozen strawberries, chopped
• ½ cup unsweetened shredded coconut
• ¼ cup chopped almonds or pistachios (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the oats, baking powder, and salt.
3. In another bowl, whisk together the coconut milk, eggs, vanilla extract, and honey.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the chopped strawberries and shredded coconut.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Top with chopped almonds or pistachios if desired.
8. Bake for 30–35 minutes, or until the top is golden and the bake is set.
9. Let cool slightly before slicing and serving.

This strawberry coconut breakfast bake is a tropical and fruity option that’s perfect for those who want something light but flavorful.

The strawberries add a burst of sweetness, while the coconut provides a rich, nutty flavor. It’s a fun way to enjoy a gluten-free breakfast with a deliciously summery twist!

Chia Seed and Almond Butter Gluten-Free Breakfast Bake

If you’re looking for a nutrient-packed breakfast that will keep you full all morning, this chia seed and almond butter bake is the answer!

The chia seeds add fiber and healthy fats, while the almond butter creates a rich, nutty flavor.

This bake is gluten-free, protein-packed, and perfect for meal prep, giving you a wholesome start to your day.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 tablespoon chia seeds
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups almond milk (or other milk of choice)
• 2 large eggs
• ¼ cup almond butter
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• ¼ cup chopped almonds or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the oats, chia seeds, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, almond butter, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Fold in chopped almonds or walnuts if using.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 30–35 minutes or until the top is golden and the bake is set.
8. Let it cool for a few minutes before slicing and serving.

This chia seed and almond butter breakfast bake is a powerhouse of nutrition. With healthy fats, fiber, and protein, it’s the perfect choice for anyone looking for a filling and satisfying breakfast that’s also gluten-free.

It’s an excellent way to fuel your day with energy!

Banana Nut Gluten-Free Breakfast Bake

This banana nut breakfast bake is a delicious, comforting dish that combines the natural sweetness of bananas with the crunch of nuts.

It’s perfect for a wholesome gluten-free breakfast that feels like a treat. Full of fiber, healthy fats, and potassium, this bake is an energizing start to your day!

Ingredients:

• 2 ripe bananas, mashed
• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ cup chopped walnuts or pecans
• 2 tablespoons flaxseeds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the oats, cinnamon, baking powder, and salt.
3. In another bowl, mash the bananas and then mix with eggs, milk, honey (or maple syrup), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the chopped walnuts or pecans and flaxseeds if using.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 30–35 minutes or until the top is golden and the center is set.
8. Let cool for a few minutes before slicing and serving.

This banana nut breakfast bake is naturally sweet, full of fiber, and has the perfect balance of texture from the nuts.

It’s a great gluten-free breakfast choice for anyone looking for a healthy way to start their day, with the added benefit of healthy fats and potassium from the nuts and bananas.

Pear and Cinnamon Gluten-Free Breakfast Bake

This pear and cinnamon breakfast bake is a warm, aromatic dish that combines the natural sweetness of pears with the comforting flavor of cinnamon.

Perfect for a fall or winter morning, it’s gluten-free, simple to make, and packed with wholesome ingredients for a filling breakfast that will keep you energized all day long.

Ingredients:

• 2 ripe pears, peeled and diced
• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups almond milk (or other milk of choice)
• 2 large eggs
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• ¼ cup chopped pecans or almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, eggs, maple syrup (or honey), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the diced pears and chopped pecans or almonds, if using.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 30–35 minutes, or until the top is golden and the center is set.
8. Let cool slightly before slicing and serving.

This pear and cinnamon breakfast bake is a naturally sweet, healthy, and gluten-free breakfast option.

The pears add moisture and sweetness, while the cinnamon and nutmeg create a comforting warmth.

It’s perfect for anyone looking for a hearty yet light start to their day.

Chocolate Cherry Gluten-Free Breakfast Bake

Craving a breakfast that feels indulgent but still wholesome? This chocolate cherry breakfast bake is the answer!

With antioxidant-rich cherries, a hint of cocoa, and gluten-free oats, this bake is a delicious way to start your morning with a little bit of chocolatey goodness. It’s perfect for satisfying a sweet tooth without any guilt.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups milk (dairy or non-dairy)
• 2 large eggs
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cherries, pitted and chopped
• ¼ cup dark chocolate chips or chunks (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, mix together the oats, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chopped cherries and dark chocolate chips or chunks if using.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 30–35 minutes or until the top is golden and the center is set.
8. Let cool slightly before slicing and serving.

This chocolate cherry breakfast bake is a perfect balance of rich chocolate, tart cherries, and hearty oats.

It’s a satisfying, indulgent-feeling dish that’s still packed with nutrients. Whether you’re treating yourself or meal prepping for the week, this gluten-free breakfast bake is sure to satisfy your sweet cravings in a wholesome way!

Apple Cinnamon Roll Gluten-Free Breakfast Bake

This apple cinnamon roll breakfast bake is a delightful combination of spiced apples and soft, fluffy oats, baked together into a comforting, gluten-free dish.

It’s like enjoying a cinnamon roll but with a healthier twist. Perfect for chilly mornings or a special weekend breakfast, this bake is full of flavor and easy to make.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 ½ cups almond milk (or other milk of choice)
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 2 large apples, peeled, cored, and diced
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, maple syrup (or honey), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the diced apples and chopped walnuts or pecans, if using.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 30–35 minutes, or until the top is golden and the center is set.
8. Let cool slightly before slicing and serving.

This apple cinnamon roll breakfast bake is a warm and comforting gluten-free option that’s just sweet enough to satisfy your cravings.

The tender apples combined with the oats and warm cinnamon create a deliciously cozy breakfast dish that will keep you feeling full and satisfied all morning!

Zucchini and Feta Gluten-Free Breakfast Bake

This savory zucchini and feta breakfast bake is a delicious way to sneak some veggies into your morning routine.

With fresh zucchini, salty feta, and a touch of herbs, this bake is light but packed with flavor.

It’s a perfect gluten-free breakfast for anyone looking for a healthy, savory alternative to traditional baked goods.

Ingredients:

• 2 medium zucchinis, grated
• 2 cups gluten-free rolled oats
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 1 ½ cups milk (dairy or non-dairy)
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish with olive oil.
2. In a large bowl, combine the oats, dried oregano, garlic powder, salt, and pepper.
3. In another bowl, whisk together the eggs and milk until smooth.
4. Stir the wet ingredients into the dry ingredients and mix well.
5. Fold in the grated zucchini and crumbled feta cheese.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 25–30 minutes, or until the top is golden and the center is set.
8. Allow it to cool slightly before slicing and serving.

This zucchini and feta breakfast bake is a savory, flavorful, and satisfying gluten-free breakfast option.

The zucchini keeps the dish light, while the feta adds a creamy, tangy element.

It’s perfect for anyone looking to enjoy a veggie-packed start to their day!

Lemon Poppy Seed Gluten-Free Breakfast Bake

If you’re a fan of fresh, citrusy flavors, this lemon poppy seed breakfast bake is a perfect choice!

Light, zesty, and full of flavor, this gluten-free bake is a refreshing and unique way to enjoy your morning.

The bright lemon flavor combined with the crunch of poppy seeds makes it a delightful and healthy breakfast treat.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups milk (dairy or non-dairy)
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the oats, poppy seeds, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, lemon zest, lemon juice, maple syrup (or honey), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 30–35 minutes, or until the top is golden and the center is set.
7. Let cool slightly before slicing and serving.

This lemon poppy seed breakfast bake is light, refreshing, and full of citrusy goodness.

The poppy seeds add a fun crunch while the lemon brings a zesty, tangy flavor that will brighten up your morning.

It’s a unique, gluten-free breakfast option that’s both healthy and delicious!

Carrot Cake Gluten-Free Breakfast Bake

This carrot cake-inspired breakfast bake combines the rich flavor of carrots with warm spices like cinnamon and nutmeg, offering a nutritious, gluten-free option to kickstart your day.

With a subtle sweetness from the carrots and a hint of natural sweetness from maple syrup, this bake is perfect for those who crave a hearty yet healthy breakfast.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 ½ cups almond milk (or other milk of choice)
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 2 large carrots, grated
• ¼ cup chopped walnuts or pecans (optional)
• ¼ cup raisins or sultanas (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the oats, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, maple syrup (or honey), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the grated carrots, walnuts, and raisins if using.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 30–35 minutes or until the top is golden and the center is set.
8. Let it cool slightly before slicing and serving.

This carrot cake breakfast bake is a healthier alternative to traditional carrot cake, packed with fiber and natural sweetness.

The oats and carrots provide plenty of nutrients, while the cinnamon and nutmeg offer a comforting flavor.

It’s an ideal gluten-free breakfast for those who enjoy a little indulgence without compromising on health!

Blueberry Almond Gluten-Free Breakfast Bake

Packed with antioxidant-rich blueberries and the subtle crunch of almonds, this breakfast bake is both flavorful and nutritious.

The combination of fresh fruit and almonds in a gluten-free base creates a satisfying dish that is perfect for breakfast or a midday snack.

It’s a simple, wholesome way to start your day with a burst of fruity goodness!

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 ½ cups almond milk (or other milk of choice)
• 2 large eggs
• 2 tablespoons honey or maple syrup
• 1 cup fresh or frozen blueberries
• ¼ cup sliced almonds (or other nuts of choice)
• ¼ teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the oats, baking powder, salt, and cinnamon if using.
3. In a separate bowl, whisk together the almond milk, eggs, vanilla extract, and honey or maple syrup.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Gently fold in the blueberries and sliced almonds.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 30–35 minutes or until the top is golden and the center is set.
8. Allow to cool slightly before slicing and serving.

This blueberry almond breakfast bake is an easy, nutritious way to enjoy oats in the morning.

The blueberries add a burst of flavor, while the almonds provide a satisfying crunch.

It’s a gluten-free dish that’s perfect for any fruit lover who wants to start their day on a wholesome note!

Peach and Ginger Gluten-Free Breakfast Bake

This peach and ginger breakfast bake is a perfect balance of sweet, juicy peaches and spicy ginger, creating a refreshing and comforting dish.

It’s a gluten-free option that’s as flavorful as it is nutritious, making it an ideal breakfast for any season.

The peaches provide natural sweetness, while the ginger adds a little kick to brighten your morning.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 ½ cups almond milk (or other milk of choice)
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 2 large peaches, peeled and chopped
• ¼ cup chopped crystallized ginger (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the oats, ground ginger, cinnamon, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, maple syrup (or honey), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the chopped peaches and crystallized ginger if using.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 30–35 minutes, or until the top is golden and the center is set.
8. Let it cool slightly before slicing and serving.

This peach and ginger breakfast bake is a delightful way to enjoy the flavors of summer, even in cooler months.

The peaches bring a refreshing sweetness, while the ginger adds an aromatic, spicy kick.

It’s a gluten-free option that’s perfect for anyone looking for a vibrant and nutritious breakfast.